Makes 2-6 serving quiches
2 unbaked pastry shells (9 inches)
2 cups cooked, cubed chicken
2 envelopes taco seasoning, divided
2/3 cups salsa
2 cups shredded cheddar cheese
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 oz) chopped green chilis
1/2 cup slice ripe olives
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400°F for 4 minutes. Remove foil; bake 4 minutes longer.
2. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasonings. Stir in chilies and olives. Pour over cheese.
3. Cover, label, and freeze one quiche for up to 3 months. Cover edges of the second quiche loosely with foil; place on a baking sheet. Bake at 400°F for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
TO USE FROZEN QUICHE: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of the crust loosely with foil; place on a baking sheet. Bake at 400°F for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Recipe taken from